Southern cookbook author Castle shares recipes, tips

Published: Wednesday, July 31, 2013 at 7:33 a.m.

Last Modified: Wednesday, July 31, 2013 at 7:33 a.m.

Sheri Castle is a professional food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise, so she can tell a tale while making a memorable meal.

She is the author of “The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Boxes.” This book was selected as the 2012 Cookbook of the Year by the Southern Independent Booksellers Alliance. It was also named a notable book by The New York Times and a recommended book by The Washington Post. Recipes and excerpts from the book have appeared in dozens of newspapers, magazines and websites across the country. Castle's work has appeared in Southern Living, Better Homes and Gardens, Fine Cooking, People Country, NPR's Kitchen Window, USA Today, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The Charlotte Observer, Pittsburgh Post-Gazette, Garden and Gun, Epicurious, Taste of the South, WNC Magazine, Living in Style, Cornbread Nation 3 and 4 and numerous other magazines, cookbook anthologies, syndicated newspaper columns, websites and blogs. Her cookbook “The New Southern Garden Cookbook” can be found at booksellers and online.

Last week, Castle was a guest chef at Charleston Cooks in Greenville, S.C. I learned little things that had either never occurred to me or that had just escaped my notice for years.

We all enjoyed the stories that accompanied the recipes, giving an insight not only into the food, but also into the magic that created each dish.

Place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat, cover and let sit for 16 minutes.

Pour off the hot water, fill the pan with cold water, add a handful of ice cubes and set aside to cool. Peel the eggs and cut in half lengthwise. Remove the yolks and use a spatula or your fingertips to rub them through a fine-mesh strainer into a medium bowl. Add the butter, lemon juice and zest, and mustard. Mix gently until smooth. Stir in the mayonnaise. Season with kosher salt and white pepper. The flavors dull slightly when the eggs are chilled, so be a little bold with the seasoning.

Spoon or pipe the filling into the egg whites, sprinkle with paprika, and chill until ready to serve.

Place the potatoes in a large pot and cover with cold water. Bring to a boil, add about ½ teaspoon kosher salt per cup of water, reduce heat, and cook at a simmer only until the potatoes are tender when pierced with the tip of a knife, about 15 minutes. Drain them in a colander and return them to the still-warm pot to let any remaining moisture evaporate away.

Spread the hot potatoes in a single layer on a lined baking sheet and sprinkle with wine and vinegar; let cool to room temperature. The potatoes will absorb most of the liquid as they cool. Transfer with any remaining liquid to a large serving bowl.

Fill another large bowl with ice water. Bring a medium saucepan of water to a boil. Add about ½ teaspoon kosher salt per cup of water. Add the beans and cook until barely tender, about 5-8 minutes, depending on their size. Transfer with a slotted spoon to the ice water to stop the cooking and set the color. Drain well, pat dry and add to the potatoes. Add the onion and tomatoes.

In a small bowl, whisk together the mustard, kosher salt, freshly ground black pepper and oil. Pour over vegetables and stir gently until the potatoes are well-coated.

If the salad seems dry, drizzle in more oil. Season well to taste with additional kosher salt and freshly ground black pepper.

Just before serving, stir in the parsley and basil. Serve at room temperature.

<p>Sheri Castle is a professional food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise, so she can tell a tale while making a memorable meal.</p><p>She is the author of “The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Boxes.” This book was selected as the 2012 Cookbook of the Year by the Southern Independent Booksellers Alliance. It was also named a notable book by The New York Times and a recommended book by The Washington Post. Recipes and excerpts from the book have appeared in dozens of newspapers, magazines and websites across the country. Castle's work has appeared in Southern Living, Better Homes and Gardens, Fine Cooking, People Country, NPR's Kitchen Window, USA Today, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The Charlotte Observer, Pittsburgh Post-Gazette, Garden and Gun, Epicurious, Taste of the South, WNC Magazine, Living in Style, Cornbread Nation 3 and 4 and numerous other magazines, cookbook anthologies, syndicated newspaper columns, websites and blogs. Her cookbook “The New Southern Garden Cookbook” can be found at booksellers and online.</p><p>Last week, Castle was a guest chef at Charleston Cooks in Greenville, S.C. I learned little things that had either never occurred to me or that had just escaped my notice for years. </p><p>We all enjoyed the stories that accompanied the recipes, giving an insight not only into the food, but also into the magic that created each dish. </p><p>Lemony Deviled Eggs </p><p>6 large eggs 4 tablespoons (½ stick) unsalted butter, at room temperature 2 teaspoons fresh lemon juice ½ teaspoon finely grated lemon zest ¼ teaspoon dry mustard ½ cup Duke's mayonnaise Kosher salt and ground white pepper, to taste Paprika, for dusting </p><p>Place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat, cover and let sit for 16 minutes. </p><p>Pour off the hot water, fill the pan with cold water, add a handful of ice cubes and set aside to cool. Peel the eggs and cut in half lengthwise. Remove the yolks and use a spatula or your fingertips to rub them through a fine-mesh strainer into a medium bowl. Add the butter, lemon juice and zest, and mustard. Mix gently until smooth. Stir in the mayonnaise. Season with kosher salt and white pepper. The flavors dull slightly when the eggs are chilled, so be a little bold with the seasoning. </p><p>Spoon or pipe the filling into the egg whites, sprinkle with paprika, and chill until ready to serve. </p><p>Summer Vegetable Potato Salad </p><p>1½ pounds waxy potatoes, left whole or cut into large, bite-size chunks 3 tablespoons dry white wine 3 tablespoons white wine vinegar or rice vinegar 8 ounces slender green beans and/or yellow wax beans, ends trimmed ½ cup thinly sliced red onion 1 cup whole miniature tomatoes 1 tablespoon whole-grain mustard 2 teaspoons kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more to taste ½ cup extra-virgin olive oil ¼ cup coarsely chopped flat-leaf parsley ¼ cup coarsely chopped basil leaves </p><p>Place the potatoes in a large pot and cover with cold water. Bring to a boil, add about ½ teaspoon kosher salt per cup of water, reduce heat, and cook at a simmer only until the potatoes are tender when pierced with the tip of a knife, about 15 minutes. Drain them in a colander and return them to the still-warm pot to let any remaining moisture evaporate away. </p><p>Spread the hot potatoes in a single layer on a lined baking sheet and sprinkle with wine and vinegar; let cool to room temperature. The potatoes will absorb most of the liquid as they cool. Transfer with any remaining liquid to a large serving bowl. </p><p>Fill another large bowl with ice water. Bring a medium saucepan of water to a boil. Add about ½ teaspoon kosher salt per cup of water. Add the beans and cook until barely tender, about 5-8 minutes, depending on their size. Transfer with a slotted spoon to the ice water to stop the cooking and set the color. Drain well, pat dry and add to the potatoes. Add the onion and tomatoes. </p><p>In a small bowl, whisk together the mustard, kosher salt, freshly ground black pepper and oil. Pour over vegetables and stir gently until the potatoes are well-coated. </p><p>If the salad seems dry, drizzle in more oil. Season well to taste with additional kosher salt and freshly ground black pepper. </p><p>Just before serving, stir in the parsley and basil. Serve at room temperature. </p><p>Reach Season Stepp at season28@aol.com.</p>